This lemon blueberry crumb cake needs to happen in your kitchen now. And it has no butter!.
A splash of sunshine in the middle of winter for those of you up north, or the perfect summer cake for us in the south, it is as good as it looks, full of crunch, juicy blueberries, tangy lemon and a tender crumb that is ridiculously easy to make.
There are some flavors that work year round and on every occasion. Lemon is one of them.
The cake itself is made from a crumb mixture that’s divided, some for the topping and the rest mixed with a few other ingredients to make a proper cake. Well, it’s truly amazing and there is no creaming of butter involved. For some reason, I find it very appealing.
What’s interesting is that it’s a coffee cake made with oil. So it comes together really fast.
Recipes like this lemon blueberry crumb cake keep me going and happy in the kitchen. And a food blog with easy, scrumptious recipes for coffee cakes is always welcome I think. This one certainly fits the bill.
Lemon and blueberries are best friends, we all know that. If you want to try other flavors I would suggest some acid on either the fruit or the zest. Like strawberries and lime. I made it with oranges, no fruit, and olive oil. It turned out sooo good!.
It was such a crowd pleaser, my dad being at the top of the crowd. He even took a doggie bag home for the next day’s breakfast.
As with most citrus and/or berry cakes, you can use lime or oranges, and strawberries, raspberries or blackberries. They all work wonderfully. They can be made into muffins too.
This would be a great cake for mother’s day or a spring lunch.
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Lemon Blueberry crumb cake
- Yield: 12 squares 1x
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Pin RecipeDescription
You can use other citrus and/or berries.
Scale
Ingredients
- 2 cups all purpose flour
- 1 cup sugar
- ½ cup packed golden brown sugar
- Grated zest of 2 lemons
- ½ teaspoon ground cinnamon
- ½ cup vegetable oil
- 2 Tbs fresh lemon juice
- 1 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ cup blueberries (fresh or frozen)
- Powdered sugar (for sprinkling)
Instructions
- Preheat oven to 325ºF /170ºC.
- Lightly butter or spray a non-stick 8 inch round or square pan.
- In a bowl stir flour, sugars, zest and cinnamon.
- Make a hole in the middle, add oil and lemon juice and mix with a fork until flour is evenly moistened and mixture forms clumps. Set aside 1 cup of this mixture.
- To the remaining mixture add egg, sour cream, vanilla, baking powder and baking soda.Mix well with an electric mixer until batter is smooth.
- Spread in prepared pan, scatter blueberries on top and sprinkle with reserved cup of crumb mixture.
- Bake for about 40 to 45 minutes, or until dry, golden and a tester inserted comes out clean.
- Let cool on wire rack.
- Sprinkle with powdered sugar and serve.
- Category: baking
- Cuisine: American
adapted from Bon Appetit, April 1995
Liz says
February 20, 2018 at 22:26I’d eat this beauty for breakfast and then again for dessert! This flavor combo cannot be beat!
Paula Montenegro says
February 21, 2018 at 06:47I would too Liz! Have a great day my friend!
Jahanzaib Khan says
February 16, 2018 at 16:24Paula, This crumb cake looks so wonderful… What a nice treat! Hope things will run more smoothly very soon (work and all.
★★★★★
Paula Montenegro says
February 18, 2018 at 08:34Thanks!
Kathy says
September 15, 2012 at 20:42Paula, This crumb cake looks so wonderful…would love to have a piece with my morning cup of tea! It would make my morning perfect!
Andrea_TheKitchenLioness says
September 13, 2012 at 07:03Paula, your Lemon Crumb cake would be a perfect breakfast teat for me as well – have to agree with your dad there. I always enjoy a slice of "Coffee Cake" in the mornig. What a nice treat! Hope things will run more smoothly very soon (work and all)!
Baker Street says
September 13, 2012 at 02:41Blueberry! Crumb! Cake! You are saying all the right words, Paula! Heh. Excellent recipe. 🙂
Angie's Recipes says
September 12, 2012 at 18:45The cake looks really moist and beautiful. It would be great with some coffee or tea.
Nancy @ gottagetbaked says
September 12, 2012 at 05:08This is one of the best flavour combinations of all time! I love baking with sour cream – it makes cakes so delightfully moist. Your cake looks beautiful and delicious, especially with that crumb topping!
Zeeona @ Basil and Strawberry says
September 12, 2012 at 04:35Looks fantastic, and seems to be simle to put together, so it is a must-try!
Susan says
September 12, 2012 at 02:07Just gorgeous, Paula! I'll have to try this!
e / dig in says
September 12, 2012 at 02:03ooh, my comment didn't seem to appear. i love how homely this looks. cup of tea and perhaps a blob of thick cream; perfection.
e / dig in says
September 12, 2012 at 01:58that looks wonderfully homely! greta with a cup of tea. or a blob of cream.
yummychunklet says
September 12, 2012 at 01:34What a delicious looking blueberry crumb cake!
Medeja says
September 12, 2012 at 00:32I wish I had some now with my tea 😀
And I can only agree that lemon and blueberries are best friends 😀
Guru Uru says
September 11, 2012 at 19:50What a gorgeous flavoured crumb cake 😀
Cheers
Choc Chip Uru
chinese restaurant brisbane says
September 11, 2012 at 16:04Wonderful recipe, nice explained. Thanks!